Artisan Gelato

1-Week Program, Italy (English)

DAY 1 - Technical Overview; Raw Materials; Equipment Introduction

• Chemistry review
• Component ingredients
  • Milk
  • Cream
  • Eggs
  • Natural flavours
  • Physical properties
• Types of Gelato
  • Cream Based
  • Egg Based
  • Fruit Based
  • Sorbet
  • Granita
  • Semi Freddi
• Equipment introduction

DAY 2 - Gelato Making Equipment and Recipe Development

• Machines and equipment
• Gelato machines
• Pasteurisers
• Maturing tins
• Freezers and flash freezers
• Display cabinets
• Presentation equipment and supplies
• Storage and transport
• Laboratory design
• Hygiene and safety
• Recipe development
• Begin to construct recipes using all the techniques covered in the previous days
• Design recipes for the production of tomorrows gelato creations

DAY 3 - Gelato Production

• Gelato making for commercial production
• • Bases
  • Sugar syrups
  • Creams and natural flavours
  • Cream bases
  • Egg bases
  • Specialised bases
  • The addition of flavours
  • Maturing techniques
  • Equipment comparison
• Gelato making for small and restaurant production
• Tailoring bases
• Individual recipe development
• The addition of flavours: natural and commercial preparations
• Equipment comparison

DAY 4 – Personalising Gelato; Gelato Decorations

• Today our Masters work closely with each student to demonstrate essential techniques and recipe development formulas to create their own unique flavours. Each student will learn how to operate the different types of Gelato making equipment.
  • Cream based gelato
  • Egg based gelato
  • Fruit based gelato
  • Sorbet
  • Granita
• Decorations
• Demonstration on how to present and decorate your gelato

DAY 5 - Personalising Gelato; Gelato Decorations

• Introduction to spectacular creativity with the assembly of various Gelato tortes and Individual serves for Restaurant settings.
• Students wishing to open a Gelateria will also benefit from unique presentation techniques and will learn to successfully increase profit margins with the introduction of semifreddi and gelato tortes.
• Private consult with our Chefs (if desired), for business planning, product sourcing and equipment purchasing

EURO 2850 per person (twin share accommodation and evening meals included)

YOUR 1-WEEK ITINERARY INCLUDES*

• Combination hands on and demonstration lessons by Italian Master Gelato Makers
• Complete course Manual written by Italy’s Master Chefs with all theory and recipes included and English translation where necessary
• Fully equipped classrooms/laboratories
• Classroom assistants
• Raw materials
• Lunch and coffee breaks throughout the course
• Certificate of Completion
• 1 Week study in Italy**
• 6 nights accommodation with buffet breakfast and evening meals for those choosing a board option ***

EURO 2500 per person (accommodation and evening meals excluded)
EURO 3150 per person (single supplement included, double room sole occupancy)

A deposit of 1000 EURO is required upon reservation.
This deposit is refundable minus a 200 EURO administration fee until 90 days prior to the commencement date for
change of mind.

The balance is due 90 days before commencement date.

ENROL NOW MAKE AN ENQUIRY